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Tag: Tenderloin

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BONE-IN VS BONE-OUT CUTS: WHAT CUT IS BETTER AND WHY?

There’s been a lot of debate in the culinary world as to whether keeping the bone in a steak or...

What’s the Difference Between U.S., Japanese & Australian Wagyu Beef?

If you’re a meat aficionado, you know that Wagyu reigns king. In Seattle, Wagyu is a much coveted type of...

USDA Grades for Beef

The USDA grading system for meat is something you’re likely to run into if you’re shopping at a Seattle butcher...

5 Underrated Steak Cuts

With the rise of specialty butchers and online meat delivery services, it is becoming easier to access and appreciate a...

5 Tips for Cooking Wagyu Beef Like a Master

There’s nothing like cooking up the best steak Seattle has to offer right in your own kitchen....

How To Select and Cook Ribeye and Beef Tenderloin

In this week’s blog, we’re going to be laying down some of the best tips and tricks for selecting and...